Recipe

Lo-fat Eggplant Parmigiano Recipe

	Pieplate / All my dishes 1 year, 1 month ago Finally, an eggplant dish that isn't greasy! This works as a hearty side-dish, a good lunch, or part of a vegetarian dinner. All the steps are easy--trust me. Prep:40m Cook:30m Servings:6	Pieplate
	easy lowfat vegetarian sidedish maindish eggplant friendly

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Ingredients

1 1/2lbs eggplant, chosen however you choose them to be as seedless as possible

1 t sugar (optional)

peanut oil varying amounts through the recipe

salt ditto

28-oz can diced tomatoes in their juice

3/4 c chopped onion

2 cloves garlic, minced

1+ c skim-milk ricotta cheese

12 oz mozzarella cheese, sliced thinly

1 c parmesan cheese, freshly grated if possible

3/4 c fresh bread crumbs

note: if you are using a shallow rather than a deep casserole, you may need more bread crumbs and more parmesan cheese

Directions

Line a large cookie sheet with aluminum foil.

Slice the eggplant into rounds about 1/2-3/4" thick--doesn't have to be precise.

Pour a few T oil onto the cookie sheet, and lay the slices onto it very very quickly, removing as quickly as possible, blotting the dipped sides against undipped sides to distribute the oil as widely as possible. Non-stick spray will not work as a substitute.

Set the cookie sheet in the lower third of the oven and broil (or convection bake, using the top element) until the slices are at least golden brown. Turn them and brown the other sides.

While this is proceeding, saute the onion and garlic in a covered frying pan over medium-low heat until both are translucent but not browned.

Add the entire can of tomatoes, heat to a simmer, and cook uncovered, down to a chunky sauce, stirring occasionally. This should take 10-15 m.

When sauce and eggplant are ready, take your casserole. I like one as high as a Dutch oven. Layer as follows: a thin layer of sauce; eggplant slices, about half the ricotta cheese, more sauce; eggplant-ricotta cheese-sauce; eggplant, sauce, mozzarella cheese, bread crumbs, parmesan cheese.

Bake in a 375 degree oven until the sauce has bubbled and taken on some of the cheese, and so become more pastel and thickened.

Let sit for 5 m before serving.

Throughout this, salt to your taste. I salt the first layer of eggplant, and not after that as the cheeses contribute a good amount of salt flavor.

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